I cannot for the life of me remember the last time that I had a fast food breakfast. It may have actually been during an all-night drive to Myrtle Beach a couple of years after college, which would make it about 10 years ago (yikes, where does the time go?!). While I obviously haven’t eaten it recently, given the opportunity, I could never resist a sausage biscuit or crispy hash brown patty from the golden arches. When I saw sausage cheese biscuits pop up on Pinterest, I immediately thought of those long-forgotten breakfast splurges. I decided that I was definitely overdue for one of those splurges and set about making them.
These biscuits bake up tender, flaky and jam-packed with sausage and cheddar cheese. One of these is absolutely a complete meal, and they taste very, very similar to my favorite breakfast sandwich splurge. I know this is a ton of sausage and cheese, so if you’d like, you could definitely cut both in half and still have an incredibly tasty biscuit that would be a little more balanced in the add-in department. As you can see, I decided to stuff in as much sausage and cheese as humanely possible 😉
Making these in my own kitchen makes me feel a little bit less guilty about sausage-cheese biscuit splurges. What are some of your favorite breakfast guilty pleasures?
Tender and fluffy buttermilk biscuits, loaded with breakfast sausage and sharp cheddar cheese.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, cut into cubes
- 1 pound bulk breakfast sausage, cooked and drained
- 8 ounces sharp cheddar cheese, diced
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles small crumbs the size of peas. Stir in the sausage and cheese.
- Add the buttermilk and use a fork to gently stir the mixture until all of the dry ingredients are moistened. Use your hands to knead the mixture a few times in the bowl to bring the dough together.
- Turn the dough out onto the parchment-lined baking sheet and pat into an 8×10-inch rectangle. Cut the dough into 12 squares and separate them on the sheet so they are at least 1 inch apart. Brush the tops of each biscuit with the melted butter.
- Bake until the biscuits are golden brown, about 20 to 25 minutes. Remove the biscuits from the oven and allow to cool slightly before serving. While these are best the day they are made, any leftovers can be stored in an airtight container, or wrapped in plastic wrap, and stored in the refrigerator for up to 3 days. Re-warm in the microwave or oven.
- Both the sausage and cheese amounts can be cut in half if you’d prefer less “filling” in your biscuits.
- Sour cream or plain yogurt can be substituted for the buttermilk.
- Feel free to play around different types of meats and cheeses, i.e. bacon, ham, swiss, Gruyere, etc. in place of the sausage and cheddar.